Season the chicken breasts with salt, pepper, paprika, and cumin. Set aside.

In a large skillet, heat the olive oil over medium heat.

Add the seasoned chicken breasts to the skillet. Cook for about 5-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and cook until translucent, around 3-4 minutes. Add the minced garlic and sauté for an additional minute.

Pour in the heavy cream and chicken broth. Stir to combine, then bring to a simmer.

Add the lemon juice, stirring well to mix all the flavors.

Place the cooked chicken breasts back into the skillet, spooning the sauce over them.

Let the chicken simmer in the sauce for about 5-10 minutes to absorb the flavors.

Remove from heat and garnish with freshly chopped parsley before serving.